Tinkerbell85
Member
Syn Free Chicken Curry!
Serves 4
Ingredients:
1 large onion
4 cloves
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli powder
1 tbsp mild or hot curry powder
1/4 tsp turmeric
5 garlic cloves
1 inch piece of fresh root ginger
2 red/green chillies
300g potatoes
454g skinless and boneless chicken breasts pieces
fry light spray
400g can chopped tomatoes
2 tsp sweetener
312ml stock made with bovril
salt & pepper
a handful of fresh coriander
steamed basmati rice to serve
Method:
Chop the onion, grind the cloves, add the ground coriander and remaining spices, peel and crush the garlic, peel and grate the ginger, deseed and slice the chillies, peel the potatoes and cute into bite size chunks, cut the chicken into bite size chunks.
Spray a deep frying pan with frylight, saute the onion over a low heat for 10-15 minutes. When the onions are soft add the spice mix, and saute for a couple of minutes to coat the onions, keeping the heat set low.
Mix in the crushed garlic and grated ginger, add the chillies and continue to saute in the spices for a couple of minutes. Add the potato and chicken pieces to the pan and saute for a further 2 minutes or until coloured.
Pour in the canned tomatoes, sweetener and stock. Mix well, season and bring to the boil Simmer for 45 minutes or until the potatoes and chicken are cooked through. Meanwhile chop the fresh coriander. Serve sprinkled with the coriander and steamed basmati rice
Serves 4
Ingredients:
1 large onion
4 cloves
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli powder
1 tbsp mild or hot curry powder
1/4 tsp turmeric
5 garlic cloves
1 inch piece of fresh root ginger
2 red/green chillies
300g potatoes
454g skinless and boneless chicken breasts pieces
fry light spray
400g can chopped tomatoes
2 tsp sweetener
312ml stock made with bovril
salt & pepper
a handful of fresh coriander
steamed basmati rice to serve
Method:
Chop the onion, grind the cloves, add the ground coriander and remaining spices, peel and crush the garlic, peel and grate the ginger, deseed and slice the chillies, peel the potatoes and cute into bite size chunks, cut the chicken into bite size chunks.
Spray a deep frying pan with frylight, saute the onion over a low heat for 10-15 minutes. When the onions are soft add the spice mix, and saute for a couple of minutes to coat the onions, keeping the heat set low.
Mix in the crushed garlic and grated ginger, add the chillies and continue to saute in the spices for a couple of minutes. Add the potato and chicken pieces to the pan and saute for a further 2 minutes or until coloured.
Pour in the canned tomatoes, sweetener and stock. Mix well, season and bring to the boil Simmer for 45 minutes or until the potatoes and chicken are cooked through. Meanwhile chop the fresh coriander. Serve sprinkled with the coriander and steamed basmati rice
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